For the Meringue Frosting:

Preparation

For the Caramel:

Combine brown sugar, coconut milk, molasses, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 10 minutes or until it starts to get thick and develops a dark amber color.

Add the scotch and coffee and reduce heat to low. Simmer for about 5 minutes until sauce is thickened, then stir in vanilla and cool. Store any extra caramel in an airtight container until in refrigerator.

For the Doughnuts:

Preheat oven to 350 degrees°F and grease 2 6-count doughnut pans lightly with oil and flour well then shake out any excess.

Mix the almond milk, flax meal, and vinegar in a medium mixing bowl and allow it to set for at least 5 minutes. Sift the flour into a separate bowl and stir in salt, nutmeg, and baking powder.

Now stir in the coffee, molasses, maple and vanilla extracts, coconut sugar, and coconut cream into the almond milk mixture until well combined.

Pour the dry ingredients into wet mixture and use a large rubber spatula to gently fold the ingredients together (Leaving a few small lumps is fine. It's more important not to overmix.).

Divide the batter into the doughnut pan slots and fill just to the rim (You should have enough for about 14 doughnuts so you might need a third pan or simply to rotate pans after baking the first ones.). Bake for 25 to 28 minutes until the top edges are just starting to brown. Remove from oven and cool for at least 10 minutes. Once cooled, carefully loosen the doughnuts from pan and place on a wire rack to finish cooling completely while you make the frosting.

For the meringue frosting:

In the bowl of a stand mixer, start beating the aquafaba and cream of tartar on medium speed and increase speed a little after every minute for about 5 minutes until soft peaks form. Now add the sugar, vanilla, almond, and salt and beat on high until stiff peaks form. At this point it should be very stiff and hold its shape well.

Assemble:

To finish, top each of the cooled doughnuts with a generous amount of the frosting and use a small spoon to make little peaks as desired. Drizzle them lightly with as much of the caramel as you'd like and serve as soon as possible. Store in an airtight container.

For maximum enjoyment eat these while having a full on Harry Potter marathon. Not a requirement but highly recommended!)

Advertisement

Notes

*If you'd like to make these gluten free you can easily replace the flour with your favorite gluten free baking flour.

Advertisement

Discover more recipes with these ingredients

Nutritional Information

Per Serving: Calories: 194| Carbs: 39 g | Fat: 5g | Protein: 1g | Sodium: 39mg | Sugar:36 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.